Ginger Beef 1.0

Fast, simple, flavorful dish.

I used to make this fast four ingredient dish in my painting studio when I couldn’t wait to get back to my canvas. Now my son makes this pleasurable dish for the family. By the way, oyster sauce really doesn’t taste like oysters. You will find bottles of "oyster-flavored" sauce in most major markets or Asian grocery stores. - mrb
1 pound top sirloin, cut into three-quarter-inch cubes; fat trimmed and reserved
2 tablespoons ginger, thinly julienned
1/2 cup oyster sauce
2 cups steamed rice

optional ingredients
1/4 cup mushrooms
1/2 cup broccoli
1 Start rice cooking first so it will be ready in 15 minutes.

2 In a wok on low heat, add fat trimmings to render oil. Otherwise toss fat and use a teaspoon of vegetable oil. Remove cracklings when rendered.

3 Turn to highest heat. Stir ginger one minute to flavor oil and move it to the sides of the wok.

4 When the wok begins to smoke, sear beef on all sides, 1 minute. Add any other optional ingredients.

5 Pour in half the oyster sauce, stir to coat beef and cook for 2 minutes more.

6 Add remaining oyster sauce. Stir-fry 3 more minutes for medium-rare beef.

7 Serve over rice.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE On Steamed Rice: If you don't have a rice cooker, put rice in pot and add enough water to come up to your first knuckle joint. Cover and bring to a boil, letting it steam on low heat for about 20 minutes. For fuller dish, cook beef with two mushrooms sliced, and a cup of broccoli, steamed to nearly done. For a more complete meal serve with Stir-fried Japanese Eggplant.

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